Recipe for Pasta Rags And Salmon


    Pasta Rags and Salmon

    6 quarts water
    2 tablespoons plus 1 teaspoon salt
    1 pound fresh pasta sheets or 1 pound dry lasagna noodles
    6 tablespoons extra-virgin olive oil
    8 ounces fresh salmon fillet, skin and bones
        removed, fish cut into paper-thin slices
    1 cup diced, seeded ripe tomato
    1/4 cup chopped fresh dill
    1/2 teaspoon pepper

    Bring water and the 2 tablespoons salt to a boil in a large pot. Add pasta; cook 4 to 6 minutes until al dente (if using dry pasta, follow package directions). Drain, reserving 1 cup cooking water. Do not rinse pasta.

    Put pasta in a bowl; add olive oil and toss to coat. Add the 1 teaspoon salt and remaining ingredients; toss again, adding some of the reserved water if you prefer a more liquid sauce. Serve immediately.